BROILED PARTRIDGE

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

salt ↝ Salt, table, iodized [Spices and Herbs]
pepper, or cayenne ↝ Spices, pepper, black [Spices and Herbs]
clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
very fine bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (6)

Prepare the bird with great nicety, divide, and flatten it.
Season it with salt, and pepper, or cayenne.
Dip it into clarified butter, and then into very fine bread-crumbs, and take care that every part shall be equally covered.
If wanted of particularly good appearance dip it a second time into the butter and crumbs.
Place it over a very clear fire, and broil it gently from twenty to thirty minutes.
Send it to table with brown mushroom sauce, or some Espagnole.

Original Text

BROILED PARTRIDGE.

(French Receipt.)

After having prepared the bird with great nicety, divided, and flattened it, season it with salt, and pepper, or cayenne, dip it into clarified butter, and then into very fine bread-crumbs, and take care that every part shall be equally covered: if wanted of particularly good appearance dip it a second time into the butter and crumbs. Place it over a very clear fire, and broil it gently from twenty to thirty minutes. Send it to table with brown mushroom sauce, or some Espagnole.

Notes

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